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Chicken:
Sauce Ingredients:
Garnish Ingredients:
Make Chicken:
Heat vegetable oil in a skillet. Add 1/3 of the chicken at a time. Sauté for 30 seconds or just until golden. Remove chicken with a slotted spoon, drain on paper towels or brown paper. Repeat with the other 2 batches in turn. When all chicken is cooked, dispose of oil and wipe out skillet.
Make Sauce and Assembly:
Drain pasta, toss with 2 tbsp. softened margarine. Spoon pasta onto heated platter. Spoon chicken and sauce onto center of platter. Sprinkle with parsley, serve with lemon wedges.
Poster's Notes:
Posted by Avril Adelman
Nutritional Info Per Serving: N/A
1 pound boneless, chicken breasts, skinned, cut into 1/2" pieces
1 egg, beaten
1 cup bread crumbs
1 lb. linguine
3 cloves garlic, minced
1/4 tsp. ground black pepper
2 tbsp. margarine, softened
1/2 cup vegetable oil
1/2 tsp. ground black pepper
1/2 cup (1 stick) margarine
1/2 cup olive oil
1 tbsp. white wine
1 tbsp. lemon juice
1/4 cup parsley, chopped
1 lemon, cut into wedges
Season bread crumbs with black pepper, put in a plate. Put beaten egg into a second plate. Dip chicken pieces in egg, then in the bread crumbs to coat. Put on separate plate or pan in a single layer or layered with wax paper in between the layers. Can be refrigerated for several hours.
Cook pasta in boiling water according to package directions. While pasta is cooking, melt margarine in the skillet, add garlic; cook 1 minute. Add chicken, wine, black pepper, and lemon juice. Toss to coat chicken with sauce. Do not allow chicken to cook further.
My daughter just got married almost 3 weeks ago. As a balabusta now, she asked me for some recipes. Here is a recipe she asked me to send her. Since I typed it for her, I thought I would share it with you. It is very TNT, but not low calorie.